Here is another recipe dating back to 15th century. This is from the translation Sirvani made in 15th century of the book Kitabü’t-Tabih which dates back to 13th century.
Kalye of Leeks
Difficulty 6 out of 10
- 500 gr lamb meat
- 200 gr lamb mince
- 15 thin leeks
- 1,5 teaspoon ground coriander
- 1 teaspoon cumin
- 2 teaspoons ground black pepper
- 1 teaspoon cinnamon
- 2 teaspoons dried mint
- 125 - 150 gr yogurt
- 2 - 4 tablespoons butter
Finely chop 3 of the leeks and set aside for the meatballs. Chop the rest finely either in a food chopper or by hand. If you chop by hand ground them in a mortar as well as you can.
Add one thirds of all the spices in the lamb mince, the 3 leeks you set aside and the salt. Knead and prepare as small meatballs.
Fry the lamb meat in olive oil.
Add the ground leeks on top of the meat.
Place the meatballs on top of the leeks. Sprinkle the rest of the spices and some salt. Leave to cook.
Once the meatballs and the leeks are cooked, take some liquid from the pot and mix with the yogurt. Then pour the diluted yogurt in the pot.
Either turn off the heat, or bring it to the lowest and let it rest for a short while.
Place on plate and sprinkle with dried mint just before you serve.
Tips and Tricks for Kalye of Leeks
For the related tips and tricks on this dish, check: